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Cantonese style steamed fish with creamy umi pasta

Jacklusk

Well-Known Member
Jul 9, 2007
7
1
88
We speared a rock fish and foraged some sea urchins in SoCal yesterday. It was cooked within an hour in my van for ultimate freshness. With limited cooking supplies it came out delicious and was plenty of food for my dive partner and me.

Ingredients:

Half pound of pasta of your choice
1/2 stick of butter
Tablespoon of Heavy cream
1 root of Ginger diced
6 cloves of Garlic diced
Chopped Green onion for garnish and cooking
1/2 White onion chopped lengthwise
1/2 cup Soy sauce
Olive oil and salt as need

Caught and foraged:
Scaled gut and cleaned fish
At least two large umi cleaned organs. Some people soak it in salt water after washing it for added flavor. We skipped this step.


- boil pot of water for pasta. Cook al dente as it will be finished off with the sauce.
- Cut deep slits every inch on the body of the fish. Stuff the cuts and cavity with half of garlic/ginger mix. Reserve other half for pasta. Place the fish on a metal steamer or another device to elevate it. We skipped the steamer and it turned out fine. Place in a pan with a lid. Add green and white onion on top and around the fish.
- Add 1/2 cup of soy sauce, tablespoon of butter, and oil to pan with fish. Cook on low covered. Resist the urge to look at it to often. A 12- 24 inch fish should take around 15 minutes to cook.
- A few minutes before the fish is ready, start melting the rest of the butter in a small pot. Add the rest of the garlic, ginger, and green onion mixture once butter has started to melt. Cook until aromatic a few minutes. Mix in the pasta, and heavy cream and stir. Add 2 umi organs and stir well.
- plate dish with fish, pasta, extra umi, and garnish.
 

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